Rainbow Buddha Bowl with Tofu

Fuel your body and delight your senses with this Rainbow Buddha Bowl with Tofu. Packed with vibrant vegetables, fluffy quinoa, and crispy tofu, this bowl is as beautiful as it is nourishing. Drizzled with a creamy tahini dressing and garnished with colorful accents, it’s the perfect way to enjoy a plant-based meal that’s both satisfying and Instagram-worthy.

Ingredients:

For the Bowl Base:

• 1 cup cooked quinoa
• 1/2 cup roasted sweet potatoes, diced
• 1/2 cup red cabbage, finely shredded
• 1/2 cup spiralized zucchini
• 1/4 yellow bell pepper, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 avocado, sliced

For the Tofu:

• 1 block firm tofu (about 14 oz), pressed and cubed
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tsp cornstarch
• 1/2 tsp smoked paprika

For the Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 2-3 tbsp water (to adjust consistency)
• Salt and freshly cracked black pepper, to taste

For Garnish:

• 1 tbsp toasted sesame seeds
• 1 tbsp pomegranate seeds
• Handful of microgreens

Instructions:

1. Prepare the Tofu:

   • Press the tofu to remove excess water. Cut it into 1-inch cubes and toss with olive oil, soy sauce, cornstarch, and smoked paprika.
   • Heat a skillet over medium-high heat and cook the tofu until golden and crispy on all sides, about 8-10 minutes. Set aside.

2. Cook the Quinoa:

   • Cook quinoa according to package instructions. Fluff with a fork and set aside to cool slightly.

3. Roast the Sweet Potatoes:

   • Preheat your oven to 400°F (200°C). Toss diced sweet potatoes with a drizzle of olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, flipping halfway, until tender and caramelized.

4. Prepare the Tahini Dressing:

   • In a small bowl, whisk together tahini, lemon juice, olive oil, and maple syrup. Gradually add water until the dressing reaches a smooth, drizzleable consistency. Season with salt and pepper.

5. Assemble the Bowl:

   • In a large bowl or plate, arrange the quinoa as the base. Neatly layer the roasted sweet potatoes, red cabbage, spiralized zucchini, yellow bell pepper, cherry tomatoes, and avocado slices in colorful sections around the bowl. Place the crispy tofu cubes in the center.

6. Add Garnishes:

   • Drizzle the bowl with tahini dressing in a zigzag pattern. Sprinkle with toasted sesame seeds, pomegranate seeds, and a handful of microgreens for the perfect finishing touch.

Tips for Success:

• Use firm tofu and press it well to achieve maximum crispiness.
• Customize the vegetables in the bowl based on what’s in season or your personal preferences.

This Rainbow Buddha Bowl with Tofu is a feast for the eyes and a treat for your taste buds. Packed with wholesome ingredients, vibrant colors, and bold flavors, it’s the perfect way to enjoy a nourishing, plant-based meal.